Advanced glycation end-products (AGEs) constitute a non-homogenous, chemically diverse
group of compounds formed either exogeneously or endogeneously on the course of …

According to the investigation of Food and Drug Administration 2021, one hundred and
twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of …

Diabetes is a common metabolic illness characterized by hyperglycemia and is linked to
long-term vascular problems that can impair the kidney, eyes, nerves, and blood vessels. By …

Persistent hyperglycemic state in type 2 diabetes mellitus leads to the initiation and
progression of non-enzymatic glycation reaction with proteins and lipids and nucleic acids …

Diabetic kidney disease (DKD) is the primary cause of chronic kidney disease that inevitably
progress to end-stage kidney disease. Intervention strategies such as blood glucose control …

Advanced glycation end products (AGEs), formed through the nonenzymatic reaction of
reducing sugars with the side-chain amino groups of lysine or arginine of proteins, followed …

Since the 1980s, chronic kidney disease (CKD) affecting all ages has increased by almost
25%. This increase may be partially attributable to lifestyle changes and increased global …

Diet is an important nonpharmacological risk-modifying factor for Alzheimer's disease (AD).
The approaches used here to assess diet's role in the risk of AD include multi-country …

Protein is a major nutrient present in foods along with carbohydrates and lipids. Food
proteins undergo a wide range of modifications during food production, processing, and …

Scope Dietary advanced glycation endproducts (AGEs) are associated with negative
biological effects, possibly due to accumulation in plasma and tissues and through …